Gnocchi Chicken Pot Pie
Potato gnocchi combines with tender chicken and vegetables in a creamy sauce that's baked until bubbly, then topped with crispy, golden pie crust in this comforting recipe the whole family will love.
Servings: 4 -6 servings
Calories: 861kcal
Ingredients
- 2 sheets refrigerated pie crust
- 6 tablespoons butter
- 1 cup diced carrots
- 1/2 cup diced onion
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/3 cup flour
- 3 cups chicken broth
- 16 oz. gnocchi
- 1 cup Half and Half
- 2-3 cups cooked shredded chicken
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 450 degrees. Unroll the pie crusts onto a lightly floured surface and cut into bite-size pieces with biscuit cutters or a knife, Place the pieces on a large baking sheet and bake until golden brown, 6-8 minutes.
- Meanwhile, heat a Dutch oven over medium heat. Melt the butter, then add the carrots and onions and cook until carrots are crisp-tender, about 5 minutes.
- Stir in the thyme and oregano, followed by the flour and cook for a few more minutes.
- Gradually whisk in the chicken broth, and bring to a simmer. Cook until slightly thickened. Stir in the gnocchi and cook until tender, 6-8 minutes.
- Add the Half and Half, chicken and frozen peas and return to a simmer until everything is heated through. Season with salt and pepper, to taste.
- Ladle into bowls and arrange pie crust pieces over the top of each serving. Garnish with fresh parsley, if desired.
Nutrition
Serving: 1g | Calories: 861kcal | Carbohydrates: 75g | Protein: 46g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1014mg | Fiber: 6g | Sugar: 8g